Chicken Stock recipe HELP?

Question

I'm about to put the pot on the stove to make chicken stock from a carcass. Do I add the juices/fat that I reserved from the bird or do I use that when it is time to actually make the soup? Any advise would be really appreciated!! Thanks!

Answer 1

Adding the juices will give your stock a boost and make it richer by evaporation and concentration of the liquid. You'll have a base that you can really control the flavor output in the end

Answer 2

First of all strip off any skin or serious fat from the carcass but you don't have to go crazy with this. Bring it to a high simmer in a pot without stirring much. Skim whatever rises to the top. Wait a bit and do it again as this removes a lot of fat. Then add what Poet said to and let it gently simmer for a few hours.

You can add the reserved stuff but add some water to it and heat it up. Then put this in the fridge until the fat hardens on top, remove that and then add to pot.

Once every thing has simmered strain it and then put it in the fridge until cool (the freezer can speed this up). Skim the fat and you are good to go for soup. Add new veggies and such as the ones you used to make the stock are now overdone.

So some of this depends on what kind of soup you are making.

Answer 3

I boil every part of the leftover bird that I can. (Except burned parts) Cold water, baby carrots, celery tops, a quartered red onion, minced garlic, a few bayleaves, and a small handful of black peppercorns. When it's done I strain it and throw out all the veggies I used.

Then you can skim and start over with new veggies for soup.

Answer 4

All the flavor comes from the bones. You absolreally should add a Mire Poix to the stock. Salt & pepper. ANy other veggies you like. Scraps of herbs etc. No starches at this point.

Answer 5

YOu only need to add cold water to the carcas and boil it. Season it as you like, with salt or whatnot, but if I were making soup, I'd wait to add any veggies (along with the pan juices), til I was making the soup itsself. That way they aren't mushy and you don't have to worry about straining.

Answer 6

personally, i would not put the fat in the stock (you'll just be skimming it out later) but would put the juices. good luck. saute your aromatic (celery, onion, carrot) before starting the stock and don't forget the peppercorns and bayleaf!